Ingredient: dry thyme leaves

Brussels Sprouts is the ultimate side dish…it makes the whole meal special. Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.

Sweet Daddy D's Roasted Brussels Sprouts with Pancetta

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Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.

Bring out the natural sweetness in these Brussels Sprouts by searing, then roasting. The thyme, garlic and pancetta add a savory depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is only 6 ingredients and can be done in one pan! This is a great side dish that goes with just about anything.

Turn the heat to medium high under the pan and sauté the pancetta to render out the fat.

Once the pancetta has rendered, remove it (but leave the fat) from the pan and set aside to drain on a paper towel, reserve for to use later.

Add the chopped garlic and stir in the pancetta fat for about a minute.

Add the Brussels sprouts to the pancetta fat and sauté over medium high heat until starting to brown on the edges, about five minutes.

Add the thyme, salt and pepper and chicken stock and mix well.

Continue to sauté for about 5 minutes over medium high heat while the stock reduces slightly.

Place the cast iron pan in the 425 degree oven and roast for about 10 minutes or until Brussels sprouts are tender but firm when probed with a toothpick. You do not want them soft, just barely tender.

Remove from the oven and add back the fried pancetta and squeeze some lemon juice over the brussels sprouts. Taste and add more salt and pepper if needed. Mix well and serve.

Recipe Notes

Pancetta can be fairly salty, so you should only salt it slightly at first. Taste at the end and add more salt if desired.

Make sure to get the diced pancetta. The thinly sliced pancetta may scorch in a hot oven.

Pancetta is similar to bacon in that it is made from cured pork belly, but it is not smoked as bacon is. Bacon is a good substitute for pancetta in this dish, but the flavor profile may be altered slightly depending on how the bacon was smoked. Other substitutes-prosciutto and Canadian bacon! I’m betting that it will still be delicious.

It is best to prepare this in a cast iron skillet because it can go from the stove top to the oven. If you don't have a cast iron skillet, use a heavy bottom, oven safe skillet. If you have neither, after sauteing the brussels sprouts in the herbs and stock, place them in a prepared, heavy backing sheet for the oven.

Remove giblets from inside turkey and reserve for another use. Rinse turkey inside and out and dry very well with paper towels.

Liberally coat turkey inside and outside with dry brine; place the bird on a rack over a baking pan and refrigerate uncovered for 12 - 14 hours (1 hour per lbs)

Rinse off the dry brine thoroughly inside and out; dry the bird with paper towels; place back on the rack over the baking pan and store again in refrigerator uncovered for 4 to 6 hours or longer if possible. (This helps to dry off the skin which will help make the skin crispy when roasted).

Prepping the BIrd

While the bird is sitting in the fridge, mix all the Herb-Butter Paste ingredients together in a bowl and set aside. The butter should be very soft, but not totally melted. Tie the fresh herb sprigs left over from the Herb Butter Paste (fresh sage, rosemary, thyme, oregano, tarragon and basil) together with butcher twine and set aside. Cut the apple, orange, yellow onion and garlic into the proper sizes.

Remove the turkey from the refrigerator.

Prepare the cavity first before moving to the outside: Rub inside the cavity liberally with Herb-Butter Paste, then stuff the cavity with herbs, fruit and veggies:

Place the tied herbs deep in the cavity and follow with as much of the apple, orange, yellow onion quarters and garlic halves as possible. Depending on the size of the bird and the cavity, this may not all fit.

To loosen the skin on the turkey, slide your fingers under the skin, moving your fingers deeper under the skin while you hold the skin with the other hand. Spread the Herb Butter Paste underneath the loosened skin as much as possible, then rub the Herb Butter Paste all over outside (top and bottom) of the bird. Leave as thick of a coating as you can on top of bird.

Roasting

Preheat oven 325 degrees

Spray a roasting rack and roasting pan with nonstick spray. Place the buttered bird on the roasting rack set in the roasting pan.

Roast at 325 deg for about 3 to 3 1/2 hours, until breast temp is 170; thigh 165 degrees. Cover with foil if browning too much or when it is golden brown.